Lasagna with zucchini, speck, and cheese is a tasty alternative that has nothing to envy from the classic version!
With the promise of being so easy that anyone can prepare it!
It seems like a complicated recipe, but in reality, it can be made with just a few simple steps. Anyone who tastes this lasagna will be won over!
They can be prepared in advance, making them the perfect dish for those who prefer chatting at the table over cooking.
Once ready, they can be reheated and served in just a few minutes.
Moreover, they can become a fridge-cleaning recipe by using different deli meats and cheeses.
Start by sautéing the zucchini in a pan. Prepare the classic sauté with oil and garlic, add the thinly sliced zucchini… And in about ten minutes, you’re done!
Once the zucchini are ready, you can start assembling the lasagna. I used the fresh ones you buy in the supermarket’s refrigerated section, they don’t need to be blanched and cook in the oven in a few minutes.
Layer lasagna, zucchini, speck, béchamel, and lots of mozzarella; then the oven will do the rest of the magic! We will serve flavorful and cheesy lasagna!
For the béchamel, we can make it at home or, to make the recipe even quicker, use the ready-made one.
I also leave you the recipe for light béchamel and the one without gluten.
In short, this lasagna is really within everyone’s reach, even for those less experienced in the kitchen!
These lasagna, in their extreme simplicity, are a very tasty dish. Perfect also for Sunday lunch.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lasagna with Zucchini and Speck
- 11.3 oz egg lasagna (fresh or dry)
- 1.54 lbs zucchini
- 5.3 oz speck
- 5.3 oz smoked provola (or mozzarella)
- to taste Parmesan cheese
- to taste extra virgin olive oil
- salt
- pepper
- 3.38 cups milk
- 2.8 oz butter
- 2.8 oz flour
- to taste nutmeg
- salt
Tools
- Pan
- Baking Dish
- 2 Casserole
- Whisk
Steps for Lasagna with Zucchini and Speck
Wash and dry the zucchini and cut them into chunks.
In a large pan, brown a clove of garlic in a drizzle of olive oil, then add the zucchini and brown them for a couple of minutes.
Cook them for just a few minutes.
Just a little time is needed because the vegetables should remain crunchy and bright green.
Adjust the salt and let them cool slightly.
To prepare homemade béchamel, first heat the milk in a saucepan.
In a separate saucepan, melt the butter over low heat, being careful not to burn it.
Lower the heat to a minimum, add the sifted flour, and stir quickly until obtaining a beige cream, the so-called roux, which serves as a binding base.
Add the hot milk and stir with a whisk until you obtain a dense consistency; add salt and a pinch of grated nutmeg.
The béchamel is ready!
Cut the speck into small slices and the smoked cheese into cubes.
(We can replace the speck with pancetta or cooked ham, likewise the smoked cheese can be replaced with mozzarella or any cheese you prefer).
Now start assembling your lasagna, placing a bit of béchamel at the base of the dish, then the pasta sheet, zucchini, speck, and smoked cheese, pour some béchamel, and again the pasta sheet.
Of course, between each layer, a good sprinkle of grated cheese.
Continue with these layers until the ingredients are used up and finish with zucchini, smoked cheese, and béchamel.
Be generous with a good sprinkle of grated cheese.
Bake in a preheated static oven at 392°F for 30 minutes.
Turn on the grill for the last 5 minutes just to give a bit of gratin.
Serve your Zucchini, Speck, and Smoked Cheese Lasagna hot.
Enjoy your meal.
Advice
You can prepare your béchamel in advance and store it in an airtight container for 1-2 days in the refrigerator. If it becomes too thick for your use, just add a little milk to soften it.
Béchamel can be frozen; prepare it, let it cool, then store it in airtight containers suitable for the freezer.
If you don’t have these, you can use well-sealed freezer bags. The sauce will last up to 1 month for consumption.
To use it, take it out of the freezer a few hours before cooking, then thaw it in the fridge or leave it at room temperature.
This way, the béchamel will be ready for use in your culinary creations.
Notes and Curiosities
To get a lump-free béchamel, you must measure the butter and flour in exactly equal doses.
I recommend using fresh whole milk for its intense and rich flavor.
You can also use partially skimmed milk, as long as it’s fresh.
If lumps form, let the béchamel cool at room temperature and pass it through a sieve.
If the béchamel becomes too thick, almost like pudding, you can heat it gently in a pan and add a little milk while stirring gently.
Finally:
To achieve a gourmet result, use only fresh and quality ingredients. Choose medium/small size zucchini.
In my opinion, zucchini is the queen of the kitchen. I have made several recipes with zucchini because it’s a fantastic vegetable, rich in fiber, and with a sweet taste.
If you liked this recipe, click on many stars, thank you so much.
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FAQ
My béchamel keeps having lumps. What should I do?
Keep the heat low and continue stirring without stopping. You will see that lumps will not form. I recommend stirring well with a hand whisk. If they persist, use an immersion blender when warm.
Can I use long-life partially skimmed milk instead of fresh whole milk?
You can use it, but the result won’t be the same; fresh milk will guarantee a better result.
